Chicken Westmoreland

1. 1

   Grease a 9 x 13-inch baking dish; cover the bottom with the pieces of dried beef.

2. 2

   Wrap each chicken breast with a bacon strip and secure it with a toothpick; arrange wrapped breasts on the dried beef.

3. 3

   Mix mushroom soup thoroughly with sour cream; spoon over the chicken. (Note: Omit salt and pepper, the dried beef and soup provide plenty.)

4. 4

   The recipe can be made a day ahead to this point and kept covered in the refrigerator.

5. 5

   Bake, uncovered, in a 275u00b0 oven for 3 hours.

6. 6

   Yields 4 to 8 servings.

No additional tips available.